Dairy gluten free Paleo Lamb Korma recipe
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5 from 1 vote

Paleo Lamb Korma (Paleo, Keto)

Delicious Paleo Lamb Korma Recipe that's Paleo and Keto friendly. Korma paste is adapted from Jamie Oliver.
Course Main Course
Cuisine Northern Indian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 383kcal
Author ChihYu


  • 1 ½ lbs lamb stew meat slice to smaller bite size
  • 2 tbsp coconut oil for pan-fry use
  • 2 large shallots diced
  • 10 oz bottom mushrooms quartered
  • 6 tbsp korma paste
  • 400 ml full fat coconut milk 1 can
  • 50 oz baby spinach
  • 1 whole lime juice
  • 2-3 tbsp coconut yogurt or greek yogurt unsweetened

Homemade korma paste:

  • 4 cloves garlic peeled
  • 2 piece thumb-sized fresh ginger
  • ½ tsp cayenne pepper
  • 2 tsp garam masala powder
  • 1 ½ tsp sea salt
  • 2 tbsp tomato puree or diced tomato no sugar added
  • 2 fresh small green chillies I use Serrano chilies today
  • 4 tbsp shredded coconut
  • 3 tbsp almond flour
  • 1 small bunch fresh cilantro leaves + stem
  • 4 tsp cumin seeds
  • 2 tsp coriander seeds
  • 3 tbsp coconut oil for pan-frying the spices


To Make Homemade Korma Paste:

  • Grind cumin + coriander seeds or use a pestle and mortar until fine.
  • Roughly chop/slice garlic, ginger, green chillies, and cilantro.
  • Heat a frying pan over medium-high heat with 3 tbsp coconut oil, when hot, add ingredients from Steps 1 and 2. Lightly toast them until fragrant. Be careful not to burn the spices.
  • Pour them into a food processor, ground them until you have a smooth paste.
  • Set aside to cool. (we will use 6 tbsp korma paste for 1 ½ lb lamb meat. Store the extra paste in freezer for future use.)

To make Lamb Korma Curry:

  • Heat 2 tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add shallots. Lightly stir-fry until softened.
  • Turn the heat up to high and add diced lamb meat. Pan fry for 4-5 minutes until lightly browned.
  • Add 6 tbsp korma paste and coconut milk. Stir and fry the ingredients for another minute. Cover with a lid and bring to boil.
  • After boiling, reduce the heat to medium-low or low. Simmer for 35-40 minutes until the lamb is tender. (if the sauce is too dry, add a few tablespoons of water or chicken/vegetable stock).
  • Add the mushrooms and spinach and stir over the heat for an additional minute.
  • Add lime juice and stir-in coconut yogurt to marble the sauce before serving.


Serving: 294g | Calories: 383kcal | Carbohydrates: 11g | Protein: 29g | Fat: 26.8g | Saturated Fat: 19.4g | Cholesterol: 73mg | Sodium: 218mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2950IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 6.8mg